Super crispy maple pecan cookies that are just 2 ingredients. These cookies are incredibly easy to make and don’t contain any flour, eggs, refined sugar, butter or oil. Even though they are healthier cookies, the cookies are very flavorful and taste like regular cookies. They store well and make a great breakfast, snack or dessert.
These simple cookies have been so popular in my house. I’ve already made them three times this month because they get eaten so fast. Even though they only need two ingredients, they taste like more complex cookies that you can make for an event or gift to others.
Ingredients
- Maple syrup
- Pecans
Maple syrup: Maple syrup adds maple, caramel and toffee flavors, sweetens the cookies, and helps the cookies bind together.
Pecans: Pecans are finely chopped until they are coarse crumbs. The cookies have a delicious buttery nutty toasted flavor from the pecans and the pecan pieces become even crunchier when they are baked. We also use the natural fat in the pecans to help the pecan pieces toast, crisp up and bind. No need to add additional oil or butter. You can substitute with other nut varieties but the crunchiness of the cookies, flavor and how well the cookies bind will change if you use a different nut. My favorite version so far has been with pecans.
How to Make Maple Pecan Cookies
- The pecans are first finely chopped in a food processor until they resemble coarse crumbs. You do want to make sure the crumbs are not too big. The smaller the pieces, the better the cookies will bind and hold together.
- The pecan crumbs and syrup are then mixed together until the crumbs are evenly coated in syrup.
- Use a 1.5 tablespoon cookie scoop to pack and scoop the cookie mixture. When you release the cookie mixture onto the baking sheet it should partially hold its shape. Then use the back of a metal spoon to flatten the cookies to thin round disks.
- The cookies are then baked until the edges are browned. Allow the cookies to fully cool and set before removing them.
Why I love these cookies
- These cookies are super crispy and crunchy (even more than my crispy oatmeal cookies).
- Even though they are made with just two ingredients, the cookies are very flavorful. You have the nutty buttery toasted pecan flavor plus the caramel and toffee flavors coming from the maple syrup. I especially like the toffee-like edges around the cookies.
- These are one of the easiest cookies I’ve ever made.
- Even though they are fairly healthy cookies, they don’t really taste like healthy cookies. They just taste like regular cookies to me.
More Healthy Crispy Cookie Recipes
- 2 Ingredient Crispy Coconut Cookies
- 4 Ingredient Crispy Cinnamon Oatmeal Cookies
- 4 Ingredient Crispy Pecan Oatmeal Cookies
2 Ingredient Maple Pecan Cookies
Ingredients
- 1 1/2 cups (157 g) pecan halves finely chopped to coarse crumbs
- 4 1/2 tbsp (67 ml) pure maple syrup
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add pecans to food processor and pulse until they are finely chopped and become coarse crumbs. You do want to make sure the pecan pieces aren't too big because that will prevent the cookies from binding and holding together. See photo in post for reference. Then transfer the finely chopped pecans to a large mixing bowl. Make sure you scrape the sides and bottom of the food processor with a spatula to get all of the pecan crumbs stuck on the sides and bottom of the food processor.
- Drizzle the maple syrup over the pecan pieces. Use a spatula to make sure all of the maple syrup comes off of the sides of your measuring spoon/cup into the bowl. Mix with a spatula until the pecan pieces are all evenly coated in syrup.
- Using a 1.5 tbsp cookie scoop, pack the cookie mixture into your cookie scoop. Do your best to pack the mixture into the scoop to help the mixture hold its form. Release onto your prepared baking sheet. Repeat with remaining mixture, spacing each about 1 inch apart. Use the back of a metal spoon to press and shape each cookie until it becomes a thin round disk (1/4 inch thick). You want the cookies to be thin so that they can crisp up properly. If your mixture is too sticky or you are having difficulty shaping, you can lightly wet the back of the spoon with water before using it to press the cookie mixture. The cookies will not change shape during baking so shape them how you want the final outcome to be. It's important to pack the mixture into the cookie scoop and to use a spoon to flatten and shape the cookies because doing these things also helps to compact the mixture together which will then allow the ingredients to bind together during baking.
- Bake the cookies for about 15 minutes or until the the edges turn a dark golden brown.
- Remove cookies from oven but don't attempt to move them from the baking sheet until they are set. This will take about 20 minutes. They will not yet be crispy when they first come out of the oven. Once they are no longer hot, the cookies should be fully set and crispy. The best way to remove them is to peel them off the parchment paper or silicone mat instead of using a spatula. Once the cookies are ready, enjoy them right away or store them in an airtight container or sealed bag. I recommend storing them within an hour after they are done baking. If you leave them out in the open too long, they will absorb the moisture in the air which will cause them to soften.
Notes
- Pecans can be substituted with walnuts and possibly other nut varieties but the crispiness and flavor and sweetness will vary if you change the nut. I didn't find the walnut version quite as crispy or sweet and I preferred the buttery nutty flavor of the pecans.
- I think the cookies are sweet enough but you can add a little more syrup if you don't find them to be sweet enough.
- If you accidentally leave the cookies out too long and they start turning soft, you can bake them for a few minutes to crisp them up again.
- I used MIU silicone baking mat* to help guide me in shaping and making the cookies round.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
